• 2 0z (50g) plain wholemeal flour
• 6oz (175g) buckwheat flour
• 1 egg
• Water to mix
• Sea salt to taste – optional

Method

1. Combine the two flours in a bowl, then add the salt.

2. Add the lightly beaten egg.

3. Gradually stir in enough water to make a firm but pliable dough.

4. On a floured board knead the dough until smooth and elastic.

5. Divide the dough into two pieces, then roll out as thinly as possible; dust with a little more flour.

6. Set aside for an hour or so to dry out.

7. Roll each piece of dough up to make a sausage shape; then use a sharp knife to cut into very thin strips. Do not press too hard or the dough will stick together.

8. If you wish to cook the noodles immediately, unroll them, then drop into boiling salted water and simmer for 10 minutes. Rinse before adding other ingredients.

9. If they are not for immediate use, unroll the noodles, then set aside to dry. (As they do not contain any preservatives, they cannot be kept for long).